Who says you can’t have your cake and eat it too? This version of Crazy Cake is so good, you’ll never know it’s allergy friendly! Not to mention, it only takes minutes to prepare. Perfect for the busy, Milk Free Mom!
3 cups all purpose flour
2 cups raw cane sugar
1 teaspoon salt
2 teaspoons baking powder
1/2 cup organic unsweetened cocoa powder
3/4 cup vegetable oil
2 tablespoons distilled white vinegar
2 teaspoons organic vanilla extract
2 cups almond, rice, or soy milk (preferably chocolate flavored, but regular flavor will work just fine)
Grease or spray (2) 8 inch cake pans (I used Earth Balance’s soy and dairy free spread). Mix milk and vinegar in measuring cup and let sit. Sift flour, sugar, salt, baking soda, and cocoa together into a large bowl. Make large well in the middle of bowl, and pour oil then vanilla into well. Pour milk mixture over batter, and mix well with a fork. Pour batter into cake pans, dividing batter evenly in half. Bake at 350 degrees on center rack of oven for 30 to 40 minutes, or until tooth pick inserted comes out clean. Let cake cool in pans on rack for 10 minutes. Remove cake from pans and allow to cool completely on racks. (You may have to loosen the cakes a little by running around edges with a butter knife.) Frost first layer of cake, add second layer, and frost.
1/4 cup non dairy spread (I use Earth Balance Soy Free)
3 oz vegan chocolate chips
3 cups powdered sugar
teaspoon vanilla extract
Melt spread and chocolate chips over low heat. When melted, whisk in sugar 1 cup at a time until buttery consistency. You can add a teaspoon or two of almond, rice or soy milk if the texture is too thick. Mix in vanilla. Pour over cake for a rustic, homemade look or allow to sit for about five to seven minutes to thicken and allow easier spreading.